This Creamy Cowboy Butter Chicken Linguine is a rich, flavorful pasta dish that combines tender chicken strips with a smoky, buttery sauce. The cowboy butter—infused with garlic, smoked paprika, and herbs—adds a unique twist, creating a creamy and comforting meal that’s perfect for weeknights or casual dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz (340g) linguine pasta
1 lb (450g) boneless, skinless chicken breasts, sliced into strips
3 tbsp cowboy butter (recipe below)
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tsp smoked paprika
1/2 tsp chili powder (optional, for extra kick)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Cowboy Butter Ingredients:
1 tbsp garlic powder
1 tbsp smoked paprika
4 tbsp unsalted butter, softened
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp cayenne pepper (adjust to taste)
1 tsp lemon juice
Directions
Cook linguine according to package instructions until al dente. Drain and set aside.
Make the cowboy butter by mixing softened butter with garlic powder, smoked paprika, oregano, thyme, cayenne, and lemon juice in a small bowl. Set aside.
In a large skillet, melt 2 tablespoons of the cowboy butter over medium heat. Season chicken strips with salt, pepper, and smoked paprika, then cook until browned and cooked through, about 5–7 minutes. Remove chicken and set aside.
In the same skillet, add the remaining cowboy butter and minced garlic. Sauté for 1 minute until fragrant.
Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
Stir in Parmesan cheese until melted and the sauce is creamy. Adjust seasoning with salt, pepper, and chili powder if using.
Return chicken to the skillet and toss with the sauce. Add the cooked linguine and mix well to coat.
Garnish with fresh parsley. Serve hot and enjoy!
Servings and Timing
This recipe serves 4 people.
Prep time is about 10 minutes, and cook time is approximately 20 minutes, making the total time around 30 minutes. It’s a quick yet impressive meal for any occasion.
Variations
I like to switch things up by adding sautéed bell peppers or fresh spinach for extra color and nutrition. For a little more heat, I sometimes increase the cayenne pepper or chili powder. If I want to make it lighter, I swap out the heavy cream for half-and-half or a creamy non-dairy alternative.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm the pasta on the stovetop over low heat with a splash of chicken broth or cream to keep the sauce creamy and prevent it from drying out. Avoid microwaving directly without adding liquid as it can cause the sauce to separate.
FAQs
Can I use a different type of pasta?
Absolutely. While linguine works best here because of its shape, I’ve also used fettuccine or even penne with great results.
Can I make the cowboy butter ahead of time?
Yes, I usually prepare the cowboy butter in advance and keep it refrigerated. It stays fresh for up to a week and is great for quick cooking.
Is there a vegetarian version of this recipe?
You can skip the chicken and add hearty vegetables like mushrooms, zucchini, or roasted cauliflower instead. The cowboy butter sauce is flavorful enough to stand on its own.
Can I freeze this dish?
I don’t recommend freezing creamy pasta dishes like this one, as the sauce can separate and lose its texture when thawed.
What can I substitute for heavy cream?
I often substitute heavy cream with half-and-half or coconut cream for a dairy-free version. Just keep in mind the texture and flavor will be slightly different.
Conclusion
I enjoy making this Creamy Cowboy Butter Chicken Linguine because it strikes the perfect balance between rich flavors and easy prep. The smoky, garlicky cowboy butter sauce elevates simple chicken and pasta into a comforting and satisfying meal. Whether I’m cooking for my family or hosting friends, this dish is always a hit and comes together fast enough for busy nights.
Recipe:
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Creamy Cowboy Butter Chicken Linguine
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Salt
Description
A rich and flavorful pasta dish featuring tender chicken strips tossed in a smoky, garlicky cowboy butter sauce with creamy Parmesan linguine, perfect for quick weeknight dinners.
Ingredients
12 oz (340g) linguine pasta
1 lb (450g) boneless, skinless chicken breasts, sliced into strips
3 tbsp cowboy butter (recipe below)
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tsp smoked paprika
1/2 tsp chili powder (optional)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Cowboy Butter Ingredients:
4 tbsp unsalted butter, softened
1 tbsp garlic powder
1 tbsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp cayenne pepper (adjust to taste)
1 tsp lemon juice
Instructions
- Cook linguine according to package instructions until al dente. Drain and set aside.
- Make the cowboy butter by mixing softened butter with garlic powder, smoked paprika, oregano, thyme, cayenne, and lemon juice in a small bowl. Set aside.
- In a large skillet, melt 2 tablespoons of the cowboy butter over medium heat. Season chicken strips with salt, pepper, and smoked paprika, then cook until browned and cooked through, about 5–7 minutes. Remove chicken and set aside.
- In the same skillet, add the remaining cowboy butter and minced garlic. Sauté for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Stir in Parmesan cheese until melted and the sauce is creamy. Adjust seasoning with salt, pepper, and chili powder if using.
- Return chicken to the skillet and toss with the sauce. Add the cooked linguine and mix well to coat.
- Garnish with fresh parsley. Serve hot and enjoy!
Notes
To add extra color and nutrition, consider adding sautéed bell peppers or fresh spinach.
Increase cayenne pepper or chili powder for more heat.
For a lighter version, substitute heavy cream with half-and-half or a creamy non-dairy alternative.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop with a splash of chicken broth or cream to keep sauce creamy; avoid microwaving without liquid.
Cowboy butter can be made ahead and refrigerated for up to a week.
Vegetarian option: skip chicken and add mushrooms, zucchini, or roasted cauliflower.
Not recommended to freeze due to sauce texture changes.
Heavy cream can be substituted with half-and-half or coconut cream for dairy-free versions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
